In a bowl, combine the first eight ingredients; mix well. Cover and refrigerate for 1 hour or until easy to handle. Shape into 1-in. ball; roll in cornflakes until coated. Place in a lightly greased 15x10-in. x 1-in. baking pan.
Bake at 350° for 25-30 minutes or until golden brown. Serve warm. Refrigerate any leftovers.
Editor's Note: For best results, use homemade mashed potatoes prepared without milk or butter.